- 81. Understanding and Controlling Cholesterol This brochure incorporates the latest guidelines to set people straight about a confusing subject: cholesterol! LDL, HDL, triglycerides, omega-3 fatty acids - everything is clarified and explained.
- 82. Butter, Butter Blend and Bakers Margarine (For Restaurants and Bakeries)
- 83. Doughnut Fry Shortenings (For Restaurants and Bakeries)
- 84. The Dish: Live Fat-Sensibly This Summer
- 85. Understanding Heavy-Duty Fry Oils
- 86. Roll-In/Flake Margarine - Pastry/Danish/Croissant (For Restaurants & Bakeries)
- 87. Baking without Trans Fat
- 88. Trans Fats News
- 89. Kitchen Fats Quiz Are you cooking with the best kitchen fats? Take this two-part quiz to find out.
- 90. A History of Trans Fat
